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Baked Salmon Cakes

Ingredients:

  • 2 cups dry instant brown rice (or 3 cups cooked regular brown rice)
  • 1 15oz can salmon (skin and large bones removed) (or 3 5oz pouches)
  • 3 eggs
  • 1/2 cup minced green bell pepper
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup chopped cilantro
  • 2 teaspoons lemon juice
  • 1 1/2 Tablespoons creole seasoning (like Tony Chachere’s)

Directions:

  1. Preheat oven to 450. Prepare rice according to package directions.
  2. Mix cooked rice, salmon, eggs, veggies, cilantro, lemon juice, and seasoning.
  3. Form cakes and place on a greased baking sheet. (An ice cream scoop works great for this.) Flatten with spatula.  Spray tops of cakes with olive oil.
  4. Bake at 450 for 5 mins. Turn, and bake on the other side for about 5 mins, or until golden.

These cakes are especially yummie with Creamy Dill Sauce (recipe below)

Creamy Dill Sauce – Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 green onions, finely chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons fresh chopped dill (or parsley, or cilantro)
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground ground pepper to taste